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Gebackene Aubergine auf Labneh mit Zaatar Crumble
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 Servings
Calories 106

Equipment

Ingredients

For the Za'atar Crumble

  • 1/2 Lebanese pita bread
  • 2 TBSP  Olive oil
  • 1 EL  Za'atar
  • 15 g Cashews
  • 7 g Coriander

For the rest

For garnishing

  • 1 Handful  Cashew nuts roasted and chopped
  • 1 Handful  Coriander  coarsely chopped
  • 2 TL Black cumin
  • Olive oil

Zubereitung

Za'atar Crumble

  • Preheat the oven to 180 °C.
  • Brush the pita bread with olive oil and sprinkle with za'atar.
  • Place the pita bread in the preheated oven for approx. 5 - 6 minutes and toast.
  • Toast the cashews briefly in a non-stick frying pan for a few minutes on high heat.
  • Break the toasted pita bread into small pieces and mix with all the ingredients in a blender. Caution: Do not blend too finely - it should still be crunchy in your mouth.

Aubergine

  • Preheat the oven to 200 °C.
  • Cut the aubergine in half lengthways and, using a sharp knife (please be careful!), score the cut surfaces diagonally on both sides.
  • Lightly salt the cut surfaces and leave to soak for approx. 10 minutes. Then dab off moisture with a kitchen towel and brush cut surfaces with olive oil.
  • Bake the aubergine halves in the oven for approx. 30 minutes with the cut side facing up.

Sideboards

  • Spread the labneh on plates and top with baked aubergine.
  • Salt the aubergine and sprinkle with a generous amount of Za'atar Crumble.
  • Garnish with cashews, coriander, black cumin, salt, pepper and olive oil.

Notes

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Nährwerte

Calories: 106kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.01mg | Sodium: 33mg | Potassium: 572mg | Fiber: 7g | Sugar: 8g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg